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Southwest Fish Tacos

5/27/2020

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Picture
Photo by Matthew Mead
Southwest Seasoning
¼ cup smoked paprika
1 tsp chipotle power or ¼ tsp cayenne pepper
1 tablespoon granulated garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons Kosher salt
 
Fish Tacos and Coleslaw
12 small corn tortillas
1 ½ pound tilapia fillets
4 cups red cabbage, thinly sliced
1 small red pepper, thinly sliced
¼ cup red onion, minced
½ cup cilantro, chopped
1 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon honey
2 limes, cut into wedges

  1. Preheat the broiler on high and put the cooking rack 5 inches below the flame. Cover a broiler pan with foil and spray with cooking spray.
  2. Combine the Southwest seasoning ingredients in a small container and set aside.
  3. Place the tilapia fillets onto the prepared pan and sprinkle 1 tablespoon of the Southwest seasoning. Broil until the fish is cooked through, about 7-12 minutes depending on how thick the fish is.
  4. In a large bowl combine the cabbage, red pepper, red onions, and cilantro. Prepare the dressing in a small bowl by mixing the mayonnaise, vinegar, honey, and 2 teaspoons of the Southwest seasoning together. Toss ½ cup of the dressing with the shredded cabbage and vegetables. Add salt and pepper to taste.  Add more dressing if you like.
  5. Warm the tortillas (covered) in the microwave for 1 minute.

    ​To assemble the tacos, place a piece of fish and some coleslaw onto each tortilla. Serve with lime wedges on the side.
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